Halve the grapes and arrange in a glass serving bowl, or divide among individual dessert glasses.

Cut the gelatine into broad strips, place in a medium bowl, cover with cold water and leave to soak for 5 minutes, then drain.

Bring about 100 ml of the juice to the boil with the sugar, stirring until it dissolves, then pour this over the gelatine and stir until it melts. Very gradually pour the rest of the grape juice into the gelatine solution and then the sherry and lemon juice.

Carefully pour the jelly solution over the grapes. Cover and chill for half a day or overnight until set. Serve with little chocolate biscuits.

COOK’S TIP Try to find fresh grape juice rather than one made from concentrate, even if it means a blend, with for instance, raspberry and cherry juice -- it will be superior.

VARIATION If making this with children in mind, you can replace the sherry with more grape juice.